Indian Pork Biryani & DIY Onion Bhajis
Take your cooking skills to the next level!
Time to unleash your inner chef! We’re looking for a new challenge, and we think it’s the perfect time to try recreating a couple of Indian classics - biryani and onion bhajis. The biryani is deeply flavourful, with Bengal curry paste and punchy ginger paste cooked right into the rice, and pork mince and roast veggies tossed through. Then there’s the onion bhajis - these funky-shaped, crispy golden bites are a true joy to eat, and are just as fun to make. Let’s get started!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
Cauliflower
1
Carrot
2 clove
Garlic
1
Onion
1 packet
Coriander
½
Lemon
1 packet
Pork Mince
1 packet
Bengal Curry Paste
1 packet
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 sachet
Chicken-Style Stock Powder
1 sachet
curry powder
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
Not included in your delivery
olive oil
2 cup
water (for the rice)
1 tbs
plain flour
(Contains Gluten; )
2 tbs
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-size chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice onion. Roughly chop coriander. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
TIP: Thinly slicing the onion helps bind the onion bhaji better!
• Add Bengal curry paste, garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken-style stock powder and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 15 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add roast veggies to biryani and toss to combine. Season to taste.
• While the rice is cooking, using a pestle and mortar, pound coriander, the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lemon juice, a drizzle of olive oil and a splash of water. Season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.
• In a large bowl, combine onion, curry powder, cornflour, the plain flour and the water (for the bhajis). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula (2-3 bhajis per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt.
TIP: Add extra olive oil between batches as needed.
• Divide pork biryani between bowls then top with onion bhajis. • Serve with DIY coriander chutney. Serve with remaining lemon wedges. Enjoy!